Go Back

High Protein Chicken Street Corn Salad

A fresh, high-protein salad with grilled chicken, charred corn, herbs, red onion, cotija, and a light creamy lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican-Inspired
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 1/4 pounds boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the street corn salad
  • 3 cups corn kernels fresh, frozen and thawed, or canned and drained
  • 1/2 cup red onion finely chopped
  • 1/3 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 1/4 cup cotija cheese crumbled
For the dressing
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small clove garlic finely grated
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water as needed to thin

Equipment

  • 1 mixing bowl small, for dressing
  • 1 mixing bowl large, for salad
  • 1 grill pan or skillet or outdoor grill
  • 1 tongs
  • 1 Knife
  • 1 Cutting board
  • 1 whisk

Method
 

Prepare the chicken
  1. Pat the chicken dry and toss with olive oil, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.
  2. Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F.
  3. Transfer the chicken to a plate and let it rest for 5 minutes, then cut into bite-size chunks.
Prepare the corn and dressing
  1. If needed, cook the corn in the same hot skillet for 3 to 4 minutes, stirring occasionally, until some kernels are browned. Let cool slightly.
  2. In a small bowl, whisk together Greek yogurt, light mayonnaise, lime juice, lime zest, grated garlic, chili powder, kosher salt, and enough water to make a creamy drizzleable dressing.
Assemble the salad
  1. In a large bowl, combine the corn, red onion, cilantro, parsley, and cotija cheese.
  2. Add the chopped chicken and drizzle over most of the dressing. Toss gently until evenly coated.
  3. Taste and adjust with more lime juice, salt, or dressing if needed. Serve right away or chill briefly before serving.

Notes

Char the corn for the best street-corn flavor. Rotisserie chicken can be used for a quicker version. Store leftovers refrigerated for up to 3 days.